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Provided By: National Pork Board - www.otherwhitemeat.com
Serving Size: makes 4 servings
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BLT Salad
12 slices crisply-cooked bacon
4 cups shredded romaine
16 dried tomato halves, drained if packed in oil, rehydrated if dried
8 ounces fresh mushrooms, thinly sliced
4 tablespoons olive oil
3 tablespoons red wine vinegar
1/8 teaspoon sugar
- salt and pepper to taste
1/4 cup sliced green onions
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1. Coarsely crumble bacon and set aside.
2. In a large bowl, toss together romaine, tomatoes and mushrooms.
3. Whisk together olive oil, vinegar, sugar and seasonings; toss with salad mixture and divide evenly among four dinner plates.
4. Top each salad with some bacon and sliced green onion.
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